Vegan One Pot Broccoli Quinoa

• Vegetarian

• Produce

  • 4 cups Broccoli florets
  • 3 cloves Garlic
  • 2 tsp Herbs de provence
  • 1 Shallot
  • 1 White onion

• Canned Goods

  • 2 cups Vegetable broth

• Condiments

  • 2 tbsp Balsamic vinegar

• Pasta & Grains

  • 1 1/2 cup Quinoa

• Baking & Spices

  • 5/16 cup Nutritional yeast
  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 tbsp Bread crumbs

• Dairy

  • 1 cup Coconut milk or cashew milk

Found on cearaskitchen.com

Description

Ingredients

• 1 white onion, diced
• 1 shallot, diced
• 3 cloves garlic, minced
• 2 tsps herbs de provence
• 2 tbsp balsamic vinegar
• 1½ cup quinoa, rinsed
• 1 cup coconut milk or cashew milk (or use additional vegetable broth)
• 2 - 2½ cups vegetable broth
• 4 cups broccoli florets (I use organic frozen)
• ¼ cup nutritional yeast
• salt and pepper to taste
• 1 tbsp bread crumbs
• 1 tbsp nutritional yeast
• pinch hot pepper flakes.

Directions

• In a large and deep pan, over medium-high heat, saute onion, shallot and garlic with herbs and balsamic vinegar until soft. Add a splash of water when necessary to keep the onions from sticking to the pan.
• Add quinoa to the pan and stir it for about a minute with the onion-garlic mixture. This helps to toast the quinoa a bit, making it all the more flavorful in the final dish.
• Add the milk (if using) and two cups of vegetable broth.
• Cover the pan and simmer over medium-low heat for 10 minutes. Add the broccoli to the quinoa and cover the pan again. Cook for an additional 5 - 10 minutes until the quinoa is fluffy (the quinoa will cook in total for 15 to 20 minutes). Add up to half a cup more vegetable broth, if necessary. Stir in the nutritional yeast.
• Taste and add salt and pepper to taste. Garnish with breadcrumbs, nutritional yeast , and hot pepper flakes